Recipe by Chanie Nayman

Butternut Squash Chestnut Salad

Passover
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Butternut Squash Chestnut Salad
Parve Parve
Easy Easy
6-8 Servings
Allergens

Contains

- Tree nuts - Egg
50 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free

This recipe was inspired by a salad idea I got from my friend Simone. I love the texture of the chestnuts as an addition to this salad, and it feels like a welcome change. Enjoy!

Ingredients

Butternut Squash Chestnut Salad

  • 1 cup butternut squash cubes

  • Tuscanini Olive Oil, for drizzling

  • salt, to taste

  • pepper, to taste

  • oil, for sautéing

  • 1 shallot, sliced

  • 1/2 cup roasted chestnuts, such as Tuscanini, loosely chopped

  • 2 tablespoons Gefen Honey

  • 4–6 cups chopped romaine and arugula mix

  • 1 cup chopped cucumbers

  • 1 ripe avocado, diced

  • 1/4 cup chopped scallions (optional)

Red Wine Vinaigrette

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

Directions

Prepare the Butternut Squash Chestnut Salad

1.

Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).

2.

Place butternut squash on a baking sheet. Toss with olive oil, salt, and pepper and roast for 15–20 minutes, or until golden. Toss once halfway through.

3.

Heat oil in a pan. Add the shallot and sauté for several minutes until golden. Remove shallot from the pan.

4.

Add the chestnuts to the pan and drizzle with honey. Sauté for several minutes, until caramelized and toasted.

Prepare the Vinaigrette

1.

Combine all ingredients in a small bowl.

2.

Layer the romaine and arugula mix, cucumbers, avocado, and scallions, if desired, in a bowl. Add butternut squash, shallot, and chestnuts.

To Serve

1.

Drizzle vinaigrette over the salad.

Credits

Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

Recipe tags

butternut squash butternut squash salad Chanie Nayman chestnuts kosher for passover Pesach
Butternut Squash Chestnut Salad

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